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Baked Pumpkin Rice Pudding

Featured in the Honolulu Star-Advertiser on October 11, 2017.

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Ingredients:

Baked Pumpkin Rice Pudding

  • 1 3 pound pumpkin
  • 1 tablespoon unsalted butter, softened
  • 1/4 cup packed light brown sugar, plus more for topping, divided Kosher salt to taste
  • 2/3 cup white rice
  • 1 12-ounce can evaporated milk
  • 1 tablespoon molasses
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon, plus more for topping

Directions:

  1. Preheat oven to 375°F.
  2. Slice off and reserve the top 1 1/2 inches of the pumpkin.
  3. Scoop out the seeds and stringy pulp.
  4. Rub inside of the pumpkin with butter, rub with 1 tablespoon brown sugar and salt to taste.
  5. Combine rice, evaporated milk, molasses, vanilla, cinnamon, the remaining 3 tablespoons brown sugar and salt to taste in a small saucepan and bring to a boil, stirring occasionally.
  6. Put pumpkin in a baking dish; fill pumpkin with rice mixture.
  7. Cover with pumpkin top and add 1 inch of boiling water to baking dish.
  8. Cover loosely with foil and bake until pumpkin is tender and rice pudding is thick, about 2 hours.
  9. Scrape pumpkin flesh and stir into rice pudding; sprinkle with brown sugar and cinnamon.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
140 calories, 5 g fat, 3 g saturated fat, 15 mg cholesterol, 50 mg sodium, 21 g carbohydrate, 1 g fiber, 14 g sugar, 4 g protein

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